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Soil: Clay & marl of the Oxonian.

Variety of apples: 30% of sweet apples, mainly Rouge Duret, 30% bitter apples (Mettais, Saint Martin, Frequin and Binet Rouge) and 40% of apples with acidity, mainly Rambault.Apples are cropped manually.

Production of cider: the apples are mixed together, crushed and pressed. The apple juice ferments completely. The cider produced is ready to be distillated.

Distillation (double): takes place one year after the end of the cider production.

- The first distillation of cider gives the 'petite eau'
- The second distillation of the 'petite eau', produces Calvados.

Ageing: A process of minimum 6 years in 400 litres oak casks of  which 25% are new ones. The oaks come from the Loire Valley. The wood is slightly toasted so that the sap keeps its vanilla aromas. Bottling on demand. Alcohol strength 42%.

Shelf life: Very long without any particular precaution.

Appearence: Golden yellow with copper shades.

Nose: Fresh and elegant, intense, fruity and floral (geranium). The nose takes all its complexity after oxygenation, slightly oaked.

Taste: Smooth and balanced, with a good persistence. Very retro-nasal. It's a good compromise between the freshness of fruits and the concentration of old eaux de vie.

Aperitif: Plain or on ice or with a drop of water to enhance aromas.

Digestive: At a temperature around 52 to 54ºF.

Desert: With dark chocolate cakes.